The production of Feta cheese requires meticulous attention to detail and adherence to strict quality standards. Starting with the highest quality milk, the first step involves pasteurizing the milk to eliminate any harmful bacteria and maintain its freshness. After cooling down, the milk is then inoculated with specific cultures that promote fermentation, giving Feta its characteristic tangy flavor.
Next, rennet is added to coagulate the milk into curds, which are then cut into small pieces and carefully stirred to expel whey. The curds are then transferred into molds, where they are further pressed to eliminate excess moisture and form the desired shape.
After a saltwater brine bath, the Feta cheese is left to age for several weeks, during which it develops its distinct crumbly texture and complex flavors.
Finally, the cheese wheels are individually packaged to ensure freshness before reaching the eager taste buds of cheese enthusiasts around the world. With attention to every step of the production process, Feta cheese makers demonstrate their dedication to creating a premium product that brings delight to palates far and wide.